Pork Medallions with Bacon Crust and Potatoes

Ingredients

• 800 g waxy potatoes
• Salt
• 600 g pork fillet (pre‑trimmed)
• 100 g turkey bacon
• 250 g Mushrooms
• pepper (ground)
• 4 sprigs thyme
• 1 sprig rosemary
• 2 sage leaves
• 2 tbsp sunflower oil
• 100 ml Vegetable broth
• 200 ml heavy cream

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for about 30 minutes.

2. 2.

   Rinse the fillet, pat dry, cut into 12 medallions, gently flatten each one and wrap with a slice of bacon. Clean the mushrooms and slice them. Season the medallions with salt and pepper, then sear them in a grill pan with thyme, rosemary, and sage in hot oil on both sides. Remove from the pan with the herbs and place on a rack (with a fat pan underneath) in a preheated oven at 120 °C (convection: 100 °C; gas: lowest setting) for about 15 minutes to finish pink.

3. 3.

   In the pan drippings, sauté the mushrooms and deglaze with vegetable broth. Transfer the liquid and mushrooms to a small pot, bring to a boil, then stir in the cream. Season with salt and pepper. Spoon the sauce over the plate, arrange the medallions on top, and serve with the potatoes.